Heart Caprese Balsamic Glaze (Printable)
Fresh mozzarella and tomato hearts layered with basil and topped with a sweet balsamic drizzle.
# What You Need:
→ Salad Components
01 - 2 large ripe tomatoes
02 - 2 large fresh mozzarella balls (about 7 oz each)
03 - 1 cup fresh basil leaves
04 - 2 tablespoons extra-virgin olive oil
05 - Sea salt, to taste
06 - Freshly ground black pepper, to taste
→ Balsamic Glaze
07 - 1/2 cup balsamic vinegar
08 - 1 tablespoon honey (optional, for added sweetness)
# Directions:
01 - Combine balsamic vinegar and honey (if using) in a small saucepan. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook for 8-10 minutes, stirring occasionally, until reduced by half and syrupy. Remove from heat and allow to cool completely.
02 - Slice tomatoes and mozzarella into 1/4-inch thick rounds. Use a small heart-shaped cookie cutter to cut each slice into heart shapes. Reserve trimmings for another use.
03 - Alternate layers of heart-shaped tomato and mozzarella slices on a serving platter. Tuck fresh basil leaves between each layer for visual appeal and flavor distribution.
04 - Drizzle assembled salad with extra-virgin olive oil and the cooled balsamic glaze. Sprinkle generously with sea salt and freshly ground black pepper to taste.
05 - Serve immediately, garnished with additional fresh basil leaves if desired. Best enjoyed at room temperature.
# Expert Suggestions:
01 -
- The hearts look impressive but take literally two minutes to cut once you get the rhythm
- That balsamic glaze makes everything taste like a restaurant dish but costs pennies to make
02 -
- The glaze thickens considerably as it cools, so dont panic if it looks thin in the pan
- Room temperature tomatoes have exponentially more flavor than cold ones from the fridge
03 -
- Pat your tomato slices with paper towels before arranging them to prevent watery puddles on the platter
- Use the sharpest knife you own for clean edges that show off the heart shape